It’s been a fantastic week so far. We just got back a few days ago after a much needed mini-vacation from Florence and Montepulciano. It was so gorgeous, fun and extremely delicious. (I posted all the food pics on my facebook page).
I got back however and have been in a total baking mood which is odd for me as I don’t really care for sweets. Ok, well maybe that isn’t totally true I like fresh baked goodness, that isn’t too sweet and that is made from whole ingredients (healthier versions of what one would normally opt for). Yeah that seems about right.
I must say that my Husband must be rubbing off on me a bit because I do crave a little snack after dinner (which I generally never did) so now there is that part too. Or could it be age? Or women time? Whatever we’ll never know. All I know is that I am in a baking mood; so baking healthy things has definitely been in my adventurous/guessing/inventing/substituting daily routine of perfecting healthy yummy sweet things and this recipe is one of them.
Did I mention these are Healthy. Gluten-free. Delicious. Good then now we can move to the recipe. Enjoy!
Ingredients:Makes about 14 cookies
1 cup Peanut Butter
1/4 cup Honey
2 tbsp. Coconut Oil, hardened
1/2 tsp. Vanilla extract
1/2 tsp. Baking soda
1 egg white
2 cups Shredded unsweetened Coconut
1/2 cup Dark Chocolate Chips
Preheat oven @ 350°
Mix all ingredients in a bowl except Chocolate chips. Roll medium-small sized balls and place on a baking sheet flatten out a bit with your hand sprinkle with Chocolate chips & bake for 10-15 min.
Substitute Peanut Butter for Almond Butter, also you can use smooth or crunchy depending on the texture you want.